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Tag: french

  • Provencal-Style Herb-Roasted Turkey Breast

    Provencal-Style Herb-Roasted Turkey Breast

    How to Make Provencal-Style Herb-Roasted Turkey Breast

    This dish has become the crown jewel of Amy Riolo’s American Thanksgiving meal. The combination of herbs, garlic, spices, and lemon juice create a flavorful, moist turkey that is simple to prepare. Turkey should be roasted 20-25 minutes per pound.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

     


    15 min prep time


    1 hr 30 min cook time


    10servings


    4 oz

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F. Use 1 Tbsp olive oil to grease the bottom of a large roasting pan.
    2. Pat the turkey breast dry with a paper towel and season with salt and pepper. Place turkey breast skin side up in the pan. Brush the turkey with the remaining olive oil. Sprinkle Herbes de Provence and poultry seasoning on turkey, and rub into skin with your hands. Place whole garlic head, 1 lemon half, rosemary, thyme, and sage in the pan. Squeeze lemon juice from remaining lemon half over the top of the turkey.
    3. Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 1 hour, uncovered. Baste turkey after the first hour of cooking. If turkey looks very brown, cover it with foil. Continue to bake for another 30-45 minutes or until the internal temperature of the thickest part of the turkey breast reads 180°F on a meat thermometer. Remove from the oven, and place on a carving board. Let rest for 10 minutes before carving. Remove skin while carving.
    4. Strain the liquid from the bottom of the pan into another saucepan. Juice the remaining 2 lemon halves, add to the saucepan, and stir. Bring to a boil over high heat, and cook for 10 minutes or until sauce has reduced. Taste, and adjust seasoning if necessary. Serve sauce in a gravy boat next to turkey.
    Low Carb
    Mediterranean
    French
    Lunch
    Main Dish
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    10 Servings



    • Serving Size

      4 oz


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      27g

    Ingredients

    Extra Virgin Olive Oil (divided)
    1/4 cup

    bone-in turkey breast
    1 (about 3 1/2 lb)

    salt
    1/2 tsp

    Freshly ground black pepper, to taste
    1

    Herbes de Provence
    1 tbsp

    poultry seasoning
    1 tsp

    head garlic (top chopped off)
    1

    lemon (halved)
    2

    fresh rosemary
    1 sprig

    fresh thyme
    1 sprig

    fresh sage
    1 sprig

  • Socca With Poached Eggs, Roasted Tomatoes, And Fresh Basil

    Socca With Poached Eggs, Roasted Tomatoes, And Fresh Basil

    How to Make Socca With Poached Eggs, Roasted Tomatoes, And Fresh Basil

    Socca, also known as farinata, is a thin chickpea flour pancake commonly found in both Italian and French cuisines. In this recipe, Katie Cavuto tops wedges of the warm chickpea crepe with roasted tomatoes, poached eggs, and fresh basil. For an easy, make-ahead brunch or weekday breakfast, make the batter and poach the eggs the night before. To store the poached eggs overnight, plunge them into an airtight container filled with cold water and place them in the fridge.


    1 hr (including batter resting time) prep time


    10 min cook time


    8servings


    1 slice of socca, 1 poached egg, 2 tablespoons roasted tomatoes, and 2 tablespoons basil

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    Step-By-Step Instructions:

    1. Place a 10-inch cast-iron skillet about 12 inches from your oven’s heating element and set the oven to “Broil.”
    2. In a small bowl, whisk together chickpea flour, cumin, and salt. Slowly stream in water, whisking quickly to eliminate lumps, then stir in 1 tablespoon of the olive oil. Cover the bowl and set aside for at least 15 minutes. (Or store it in the refrigerator for up to 12 hours.) The batter should be a thin, pancake batter–like consistency.
    3. After the batter has rested, carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of olive oil to the skillet and pour in the socca batter. Broil for 8–10 minutes, or until the edges of the socca are browned and the center is set.
    4. Meanwhile, set a metal strainer in the bottom of a large pot, fill the pot 2/3 full with water, and add the vinegar. Crack each egg into a small prep bowl. Place the pot over medium-high heat and bring the vinegar and water to a simmer. Using a long-handled spoon, stir the water in a wide, circular motion to create a whirlpool. Quickly, while the whirlpool is still going, slide in the eggs, one by one. Once all the eggs are in the water, poach them without stirring until the whites are set and the yolks are no longer runny, about 4–6 minutes. Using tongs, carefully lift the strainer out of the water with the eggs.
    5. Remove socca from the oven and cut it into 8 wedges. To serve, place a socca wedge on each of 8 plates and top each serving with 1 poached egg, 2 tablespoons roasted tomatoes, and 2 tablespoons chopped basil. Season servings with pepper.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Italian
    French
    Vegetarian
    Lunch
    Breakfast and Brunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 slice of socca, 1 poached egg, 2 tablespoons roasted tomatoes, and 2 tablespoons basil


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      185mg

      62%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      9g

    • Potassium
      290mg
      6%

    Ingredients

    chickpea flour
    1 cup

    cumin
    1/2 tsp

    fine sea salt
    1/4 tsp

    warm water
    1 cup

    Extra Virgin Olive Oil (divided)
    2 tbsp

    white wine vinegar
    1 tbsp

    large eggs
    8

    fire-roasted tomatoes
    1 cup

    fresh basil (chopped)
    1 cup

    freshly ground black pepper
    1/4 tsp

  • Savory Crepes

    Savory Crepes

    How to Make Savory Crepes

    These whole wheat crepes make for a delicious savory breakfast or lunch, providing a good balance of whole grains, protein and nonstarchy vegetables.


    20 min prep time


    4servings


    2 crepes

    Print Recipe >

    Step-By-Step Instructions:

    1. Whisk all the crepe ingredients together in a large bowl except for the cooking spray. Blend the mixture in a blender or with an immersion blender. Let the crepe batter rest at room temperature for 20 minutes.
    2. Add cooking spray to a 10-inch nonstick sauté pan over medium heat. Let the pan heat until a drop of water sizzles in the bottom of the pan.
    3. Pour 1/4 cup of the crepe batter to thinly coat the bottom of the pan. Let the crepe cook until the edges begin to brown. Using a spatula, flip the crepe and continue to cook for another minute. Slide the crepe on to a plate and continue this process to make 8 crepes.
    4. Steam the broccoli florets in the microwave or in a sauce pan in an inch of water. Steam until the florets are fork tender.
    5. Add cooking spray to a nonstick sauté pan over medium-high heat. Sauté the onion and ham until the onion is soft and beginning to caramelize.
    6. Add the steamed broccoli, and using a spatula, break the broccoli up into small pieces, stirring it with the ham and onions.
    7. In a small bowl, whisk together the egg whites, fat-free half and half, and pepper. Add the mixture and the Parmesan cheese to the vegetables and stir to scramble.
    8. Fill and roll each crepe with 1/2 cup egg and vegetable scramble.
    Fiber Focused
    French
    Breakfast and Brunch
    Foodie
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      2 crepes


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      110mg

      37%

    • Sodium
      445mg

      19%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      21g

    • Potassium
      640mg
      14%

    Ingredients

    eggs
    2

    milk (non-fat)
    2/3 cup

    water
    1/2 cup

    olive oil
    1 tbsp

    salt (optional)
    1/4 tsp

    whole wheat flour
    1 cup

    nonstick cooking spray
    1

    broccoli florets
    4 cup

    nonstick cooking spray
    1

    small onion (small dice)
    1/2

    deli ham ((1/2 ounce each), diced)
    8 slice

    egg whites
    4

    fat free half-and-half
    1/4 cup

    black pepper
    1/4 tsp

    Parmesan cheese (shredded)
    1/4 cup

  • Savory Asparagus Custards

    Savory Asparagus Custards

    How to Make Savory Asparagus Custards

    This recipe calls for spring asparagus, sun-dried tomatoes, and fresh basil. You can buy fresh herbs at most grocery stores. Fresh herbs will last for a few days to a week in the refrigerator, or in the case of fresh basil, on the counter. 


    10 min prep time


    40 min cook time


    6servings


    1 ramekin (or muffin)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Use either 6 ramekins that are 4 oz. each or a muffin tin. Coat the ramekins or muffin tin with cooking spray and set aside.

    2. Add the olive oil to a medium non-stick sauté pan. Heat over medium heat and sauté the asparagus and sundried tomatoes for 8–10 minutes or until the asparagus begins to soften. If the asparagus is thick, add a few tablespoons of water to the sauté pan and cover for 5 minutes to steam, then continue sautéing until all the liquid is absorbed. Set aside to cool. 

    3. In a medium bowl, whisk together the basil, egg substitute, milk, flour, salt, and pepper until smooth with no lumps. 

    4. Divide the asparagus mixture evenly between the ramekins or muffin tins. Cups should be full.

    5. Carefully pour the egg mixture over the asparagus just to the top—do not overfill.

    6. Bake for 30 minutes or until the custards are puffed and just starting to brown.

    7. Remove from the oven and cool slightly. Turn the custards out of the ramekins or muffin tins and serve. 

    Low Carb
    French
    Vegetarian
    Foodie
    Breakfast and Brunch
    Lunch
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      1 ramekin (or muffin)


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      9g

    • Potassium
      259mg
      6%

    Ingredients

    nonstick cooking spray
    1 whole

    olive oil
    1 tsp

    asparagus (chopped, about 2 cups)
    1 bunch

    sun-dried tomatoes (chopped, not packed in oil)
    2 tbsp

    fresh basil (chopped)
    1 tbsp

    egg substitute
    2 cup

    skim milk
    1/4 cup

    flour
    1 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

  • Ratatouille

    Ratatouille

    How to Make Ratatouille

    This is another great side dish for the holidays. It’s packed with vegetables and is relatively low in calories.


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 30 seconds.
    2. Add remaining ingredients and cook 10-15 minutes, stirring occasionally, until vegetables are tender.
    Fiber Focused
    Low Sodium
    Veggie Rich
    French
    Sides
    Vegetarian
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      2g

    • Potassium
      480mg
      10%

    Ingredients

    olive oil
    1 tbsp

    garlic (minced)
    2 clove

    medium eggplant (cubed)
    1

    small zucchini (sliced)
    2

    green bell pepper (chopped)
    1

    canned tomatoes (crushed)
    1 cup

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

  • Mini Pear and Goat Cheese Tarts

    Mini Pear and Goat Cheese Tarts

    How to Make Mini Pear and Goat Cheese Tarts

    This is a foodie recipe, but it’s still simple to make and takes just 15 minutes to cook. These mini tarts make a great holiday appetizer.


    10 min prep time


    7servings


    2 tarts

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees.
    2. Arrange thawed fillo cups on to a baking sheet. Set aside.
    3. In a medium bowl, mix together pears, goat cheese, egg whites and ground black pepper.
    4. Fill each fillo cup with a heaping Tbsp. of pear mixture.
    5. Drizzle to top of each tart with a little balsamic vinegar.
    6. Bake for 15 minutes. Serve hot or room temperature.
    Low Sodium
    French
    Quick & Easy
    Appetizers
    Holidays & Entertaining
    Foodie
    Vegetarian
    Snacks
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    Nutrition facts

    7 Servings



    • Serving Size

      2 tarts


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      5mg

      2%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        1g

        4%

    • Protein
      3g

    Ingredients

    mini fillo shells
    14

    pear (diced, skin on (about 2 small bosc pears))
    1 1/2 cup

    goat cheese (chevre)
    2 oz

    egg whites
    2

    black pepper
    1/4 tsp

    balsamic vinegar
    1/4 cup

  • Grilled Vegetable Napoleon

    Grilled Vegetable Napoleon

    How to Make Grilled Vegetable Napoleon

    This recipe uses non-fat plain Greek yogurt to stretch the goat cheese. This also works for cream cheese! You still get the great flavor and texture of the cheese without all of the extra fat.


    20 min prep time


    4servings


    1 Napoleon

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. In a large bowl, whisk together olive oil, balsamic vinegar and ground black pepper.
    3. Add sliced zucchini, squash, bell pepper and eggplant to marinade and let sit for 5 minutes.
    4. Grill the vegetables about 2-3 minutes on both sides.
    5. Once grilled, cut the zucchini, eggplant and squash in half width-wise so that you have 8 pieces of each and set aside to cool.
    6. In a medium bowl, whisk together goat cheese, yogurt, garlic, oregano and ground black pepper.
    7. Lay 1 piece of eggplant on a plate, top with 1 heaping Tbsp. of cheese mixture, top that with two slices of zucchini, then top with another heaping Tbsp. of cheese mixture. Top that with 1 slice of bell pepper then another heaping Tbsp. of cheese mixture. Top that with two slices of yellow squash, then another heaping Tbsp. of cheese mixture and then the other slice of eggplant. Sprinkle with 1 Tbsp. chopped fresh basil. Repeat process for three more Napoleons.
    Veggie Rich
    Low Sodium
    French
    Grilling
    Sides
    Vegetarian
    Dinner
    Foodie
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Napoleon


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g

    • Protein
      11g

    • Potassium
      580mg
      12%

    Ingredients

    olive oil
    1 tbsp

    balsamic vinegar
    2 tbsp

    black pepper
    1/4 tsp

    medium zucchini (sliced lengthwise into 4 slices)
    1

    medium yellow squash (sliced lengthwise into 4 slices)
    1

    orange bell pepper (sliced into 4 slices)
    1

    small eggplant (sliced lengthwise into 4 slices)
    1

    goat cheese (chevre) (softened)
    1/4 cup

    Plain Nonfat Greek yogurt
    1 cup

    garlic (minced or grated)
    1 clove

    minced fresh oregano
    1 tbsp

    black pepper
    1/4 tsp

    chopped fresh basil
    1/4 cup

  • Flank Steak With Herb Stuffing

    Flank Steak With Herb Stuffing

    How to Make Flank Steak With Herb Stuffing

    Many years ago, recipe developer and cookbook author Barbara Seelig-Brown won a cooking contest with this recipe, which was inspired by a recipe from a dear friend. If you’re looking to impress, garnish with edible flowers such as nasturtiums for a very special presentation. Better grocery stores will have edible flowers in the produce department or you can grow your own!


    4 hr prep time


    10 min cook time


    8servings


    1/8 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the flank steak into 2 thin steaks with a long, thin knife.
    2. Mix all stuffing ingredients together and spread over each piece of flank steak. Roll and tie.
    3. Mix all marinade ingredients together. Place flank steaks in plastic bag and add marinade. Marinate in the refrigerator for several hours.
    4. Preheat grill or grill pan. Drain marinade from steaks.
    5. Grill to desired doneness. Slice into very thin rounds and place on platter and garnish with fresh herbs and nasturtium flowers.
    Kidney-Friendly
    CKD Dialysis
    Low Carb
    Grilling
    French
    Comfort Food
    Main Dish
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1/8 recipe


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.9g

        15%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      24g

    • Potassium
      410mg
      9%

    Ingredients

    flank steak
    2 lbs

    fresh breadcrumbs
    2 cup

    shallots or garlic cloves (finely minced)
    2

    fresh Italian parsley
    1/4 cup

    fresh basil
    1/2 cup

    spinach (chopped)
    1 cup

    white (button) mushrooms (thinly sliced)
    1 cup

    fresh oregano
    1/4 cup

    Parmigiano-Reggiano (cup)
    1/2 cup

    red wine (dry, such as Chianti or Sangiovese; for the marinade)
    1 cup

    olive oil (for the marinade)
    1/4 cup

    garlic (crushed; for the marinade)
    2 clove

    fine sea salt (for the marinade)
    1 tsp

    freshly ground black pepper (for the marinade)
    1 tsp

    Worcestershire sauce (for the marinade)
    1 tbsp

    Additional fresh herbs
    1

    Nasturtium flowers (edible flowers)
    1

  • Eggs Benedict Florentine

    Eggs Benedict Florentine

    How to Make Eggs Benedict Florentine

    Here’s a healthy low carb version of Eggs Benedict where the bacon is replaced by perfectly sautéed garlic spinach and the hollandaise sauce is on the lighter side.

    Step-by-Step Video Instructions

    play video

    Play video

    The chefs at Homemade have partnered with us for easy-to-follow instructions on how to make this recipe. Watch this recording of our live cooking class to see how to prepare this meal from start to finish. 


    15 min prep time


    5 min cook time


    4servings


    1 topped english muffin half

    Print Recipe >

    Step-By-Step Instructions:

    1. To poach eggs, bring about 3 inches of water to boil in a large, shallow skillet over high heat. Turn off the heat and add eggs at once by breaking them directly into the water. Immediately cover pan with a tight-fitting lid. Allow eggs to cook undisturbed until done as desired, about 4 minutes. Remove the eggs with a perforated spatula or large slotted spoon and drain on paper towels.

    2. Add the cooking spray and oil to a sauté pan over medium heat. Sauté the spinach until wilted. Stir in the garlic and sauté 1 additional minute.

    3. Prepare a double boiler with a heat-proof bowl. Add the egg yolk, lemon juice, and vegetable broth, whisking constantly until hot but not curdled. Remove from heat and whisk in yogurt, salt (optional), and pepper.

    4. Top each English muffin half with 1/4 of spinach mixture, one poached egg, and 2 Tbsps. sauce.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    French
    Comfort Food
    Vegetarian
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 topped english muffin half


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      230mg

      77%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        2g

    • Protein
      11g

    • Potassium
      330mg
      7%

    Ingredients

    nonstick cooking spray
    1

    olive oil
    1 tsp

    baby spinach
    4 cup

    garlic (minced)
    1 clove

    eggs (poached)
    4

    egg yolk
    1 whole

    lemon juice
    1/2 tsp

    low sodium vegetable broth
    2 tbsp

    fat-free plain yogurt
    1/4 cup

    salt
    1/4 tsp

    Dash of ground black pepper
    1

    whole-wheat English muffins (split and lightly toasted)
    2

  • Egg Souffle

    Egg Souffle

    How to Make Egg Souffle

    This is a light and fluffy egg soufflé with added veggies.


    15 min prep time


    4servings


    ¼ of souffle

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F.
    2. Coat a sauté pan with cooking spray over medium heat. Sauté the kale and onions until the onions are just cooked through, about 5-6 minutes. Add the salt (optional), Herbs d’Provence, and turkey sausage. Set aside to cool.
    3. Once the vegetables and meat are cool, stir in the egg substitute and set aside.
    4. In a clean bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the egg whites to stiff peaks.
    5. Gently fold the egg whites into the egg and vegetable mixture, and pour it into a 2 1/2 quart round baking dish. (You can also use an 8-inch square dish. Be sure not to coat baking dish with cooking spray or the soufflé will not rise.)
    6. Bake for 30 minutes. Cut the soufflé into four equal pieces and serve immediately.
    7. Note: The soufflé will fall a little once removed from the oven, this is normal.
    Low Carb
    Comfort Food
    French
    Dinner
    Lunch
    Foodie
    Breakfast and Brunch
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    Nutrition facts

    4 Servings



    • Serving Size

      ¼ of souffle


    • Amount per serving



      Calories





      135

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.9g

        5%

    • Cholesterol
      25mg

      8%

    • Sodium
      405mg

      18%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      20g

    • Potassium
      475mg
      10%

    Ingredients

    nonstick cooking spray
    1

    fresh kale (chopped)
    2 cup

    small onion (thinly sliced)
    1/2

    salt (optional)
    1/2 tsp

    herbs d’provence
    1/2 tsp

    cooked turkey sausage crumbles
    1 cup

    egg substitute (NOTE: I used egg beaters)
    1 cup

    egg whites
    4

    cream of tartar
    1/2 tsp